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Ingredients
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Pancake Ingredients
Vanilla Butter Ingredients
Method
Pancake Directions
- 1
Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 2
Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, large egg, and melted unsalted butter until smooth.
- 3
Combine the Mixtures
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.
- 4
Add Blueberries
Gently fold in the fresh blueberries until evenly distributed in the batter.
- 5
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
- 6
Serve
Serve warm with a pat of vanilla butter on top.
Vanilla Butter Directions
- 7
Make the Vanilla Butter
In a small bowl, mix the softened unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
- 8
Chill (Optional)
For a firmer consistency, you can refrigerate the vanilla butter for about 15 minutes before serving.
